Best Pressure Cooker Chinese Take Out Sweet N Sour Chicken Recipes

SWEET 'N' SOUR CHICKEN

Sweet 'N' Sour Chicken image

This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe.-Christine McDonald, Riverdale, Utah

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup water
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked brown rice

Steps:

Place chicken in an 11x7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken., Bake, uncovered, at 350° for 10-13 minutes on each side or until a thermometer reaches 170°. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 2g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

PRESSURE COOKER SWEET 'N SOUR CHICKEN

Pressure Cooker Sweet 'n Sour Chicken image

Not sure where I got this recipe. It may have come from one of my cookbooks, or I might have found it on line somewhere (possibly Fagor's or Presto's website). Note: 8 minute cooking time does not include the browning time.

Provided by Dee514

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs roasting chickens, cut up
1 tablespoon vegetable oil or 1 tablespoon olive oil
1/2 cup sliced celery
1 bell pepper, cut into chunks (any color)
1 (20 ounce) can pineapple chunks, drained and juice reserved
1 cup reserved pineapple juice (add water if necessary)
1/4 cup brown sugar
1/2 cup vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Heat oil in a 4 or 6-quart pressure cooker.
Brown chicken a few pieces at a time; set aside.
Return all chicken to pressure cooker; add celery and green pepper.
Combine pineapple juice, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger; pour over chicken.
Close pressure cooker cover securely.
Place pressure regulator on vent pipe.
Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
Cool pressure cooker at once (cold water method).
Remove chicken and vegetables to a warm platter.
Mix cornstarch with cold water; blend into hot liquid.
Cook and stir until mixture boils and thickens.
Add pineapple chunks and heat.
Pour sauce over chicken.
Serve with rice.